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Haha I grew up in a family nursery, greenhouses, and produce store. My grandfather would make me count peoples change back and if I messed up he would always make me apologize for the delay and fix it without any help. Its the reason I use addition to solve subtraction problems lol

Walmart parking lots are the worse. I feel like anytime I walk through there or talk to an employee I get a contact high

I tend to think I’m pretty good at naming my beers. I do a lot of sentimental and nostalgic names and also silly ones One of my favs is a beer I brewed for my oldest son right when he was born. It was a milkshake ipa that I called “Milo’s First Latch” to play on his first “batch” and breast feeding

I’m pretty certain London ale III produces an elevated amount of glycerol. @Northern_Brewer is the yeast guy. He will most likely be able to provide definitive answers for this question

I fill my glass with ice water first and try to take a quick picture lol

I’m a hazy series fan my self. My two favorite TH IPAs are their Bright Series especially with Citra and very hazy! Summer and Treat are also great beers

This regional Pilsner is great. I’m hoping the kids don’t eat all their nuggets and fries so I can clean their plates lol

Hmmm idk how much thc he’ll extract then. Thc is not beer water soluble so it wouldn’t extract during boiling as the boil won’t be hot enough to get the cannabis to decarboxulate and convert the THC-A to THC. Helll get a lot of cbd, if the plants he grows has a decent percentage of it, but...

I’ve brewed beers where I’ve added 5 mg of thc but using a measured out tincture that I dosed the bottles before filling them from the keg. I mean I’m sure thc is great for ptsd especially with sleep. It’s great for a lot of things even just relaxing

Need to check what it was made with but check for fats and oils which will ruin the head retention. Also, I would imagine there is onion and garlic in it.

Oh and if your looking for the pepper flavor more then the heat, use poblano peppers. They have big flavor but lower heat

I didn’t read the reply’s so sorry if this is redundant but I would make a jalapeño tincture with everclear. The reason this is ideal is you can add it to taste. I’d dice 3 jalapeños in to 6 oz of everclear. Let it sit 3-5 days. If you’re kegging, keg the beer before hand. Then take a 12 oz pour...

Well from a marketing standpoint, they would sell far more rye if it wasn’t marketed as spicy. rye is an amazing cover crop that puts nitrogen back in the soil and remains alive and can be grown in winter months. Farmers would love more brewers to brew with rye so that they could actually...

I will say, there are many maltsters that advertise their rye as spicy. With that flavor profile being so polarizing for folks, seems like it would be very counterintuitive for a maltsters to make that claim if they didn’t believe their malt could be perceived as spicy by at least some margin of...

Could also just be individual taste thresholds. I read somewhere that nationality and things like being a smoker can greatly raise folks threshold to certain compounds

I always perceive it as so. Even at like 5%. I also get a perceived dryness from it as well

Rye in an alt? In not exactly a style purest but idk how the slight peppery spice would work. Probably would cause someone to adjust the ibus and raise the FG to balance

The film is probably just yeast that stuck to the side of the fermenter. It’s possible you didn’t rinse it well enough and their some residue left by what you used to clean it. Smelling sour, that could likely be a lactobacillus. You won’t know until you taste it. You could sanitize a ladle...

Looks pretty good to me. I would personally drop the caramunich to .25 or eliminate it all together. You don’t want it too malty. I also really like WL036. In my opinion it gives a more authentic character in my opinion. I’ve posted this in some thread earlier this week but to give you color...

Glad to offer advice. I’m sure it’s the same reason wayfinder ferments warmer. They are looking to turn over tanks as quickly as possible so warm fermenting will help them do that